|Publication number||US5711978 A|
|Application number||US 08/761,783|
|Publication date||Jan 27, 1998|
|Filing date||Dec 6, 1996|
|Priority date||Oct 16, 1995|
|Also published as||CA2230007A1, CA2230007C, EP0855862A1, EP0855862A4, US5667827, WO1997014313A1|
|Publication number||08761783, 761783, US 5711978 A, US 5711978A, US-A-5711978, US5711978 A, US5711978A|
|Inventors||Dennis J. Breen, Lawrence Wilson|
|Export Citation||BiBTeX, EndNote, RefMan|
|Patent Citations (23), Referenced by (109), Classifications (23), Legal Events (9)|
|External Links: USPTO, USPTO Assignment, Espacenet|
This is a divisional of application Ser. No. 08/543,886 filed on Oct. 16, 1995, now U.S. Pat. No. 5,667,827.
The present invention relates to improvements in fresh meat packaging, and in particular, to an improved retail case-ready packaging and a method of packaging fresh meat in a substantially oxygen-free atmosphere, whereby the packaging provides for a prolonged shelf life of the packaged meat products so that the meat will bloom to a desired red color when the packaging is opened.
In accordance with known case-ready fresh meat packaging techniques, fresh meat products are processed from primals into various cuts at the meat processing plant where they are then packaged prior to shipment to the retail market. The packaging step typically includes placing the cuts within a styrofoam tray which is overwrapped with a non-barrier clear plastic film. The overwrapped trays are then placed within a vacuum packed and gas-flushed barrier bag. The above described packaging technique is typically done in the normal nitrogen-oxygen atmosphere of the meat packing facility. Such packaging typically only has a shelf life of between ten to fifteen days. This relatively short shelf life is due, in large part, to the prolonged exposure of the meat to the residual oxygen that is present in the packaging.
Prolonged exposure of fresh meat to oxygen is known to cause bacterial decay and discoloration of the meat. Also, conventional fresh meat packaging is very sensitive to temperature variations, thus requiring careful handling of the packaged meat products during transport to the retail display case.
In the case of red meat, in particular, prolonged exposure to oxygen causes the conversion of myoglobin meat pigmentation to the grey or brown metmyoglobin, which is generally unacceptable for the average retail customer. However, a controlled exposure of the meat product to oxygen is necessary in order to oxygenate the meat pigment to bright red oxymyglobin. This creates the desired red "bloom" of the meat which the average retail customer associates with freshness and wholesomeness.
It is known in the art to package fresh meat in a modified atmosphere environment whereby the packaging is flushed with a preservation-enhancing gas mixture, typically containing a bacterial inhibitor such as carbon dioxide. In the case where styrofoam packing trays are used, however, residual oxygen is trapped inside the porous openings of the styrofoam tray material and eventually diffuses out over time, thereby causing premature discoloration and bacterial decay of the meat.
U.S. Pat. Nos. 4,685,274 and 5,522,53, both issued to Anthony J. M. Garwood, disclose a packaging system for fresh meat which utilizes a specially constructed retail case-ready tray for prolonging the shelf life of the fresh meat product. Garwood teaches that the tray may be constructed of a gas barrier plastic material. The packaging system of Garwood further includes a laminated web of gas permeable clear flexible plastic wrap material which seals the meat within the tray and a lid which forms a domed enclosure over the laminated web. In use, the packaging is evacuated of normal atmosphere and is flushed with a gas mixture of carbon dioxide and nitrogen to preserve the contents. When the dome is pulled off, oxygen is allowed to contact the meat and the product blooms.
Under ideal storage conditions (ie., where storage temperature is maintained between 29° F. and 32° F.), the Garwood packaging system is able to achieve a shelf life in a range of about twenty to forty days. The maximum shelf life for the Garwood packaging system, however, is determined by the maximum amount of carbon dioxide that can be practicably stored within the domed enclosure, which is typically only 60-70% by volume of the total gas mixture. Nitrogen, or some other like inert gas, must be used as a filler, otherwise the packaging will implode as the meat absorbs the carbon dioxide within the limited volume domed enclosure.
Another drawback of the Garwood packaging system is that the addition of the special lid for forming the domed enclosure increases the overall cost of the packaging over conventional plastic overwrapped trays. For many retailers, the benefit of the increased shelf life does not outweigh the additional cost incurred by the packaging. A less expensive packaging which also affords increased shelf life would be desirable.
Further, it would be desirable to be able extend the shelf life of the packaged meat beyond the present maximum shelf life of about twenty to forty days, and preferably, up to a maximum shelf life of sixty or even ninety days.
It is therefore a principal object of the present invention to provide an inexpensive, retail case-ready packaging for perishable products, such as fresh meat, which provides a maximum shelf life that is considerably greater than that which is presently attainable by the fresh meat packagings of the prior art.
Broadly stated, the present invention, to be described in greater detail below, is directed to a method of packaging fresh meat for retail case-ready display in a substantially oxygen-free atmosphere. The packaging method of the present invention provides a prolonged shelf life for the packaged meat products in a range of from about forty to about ninety days, after which the meat still blooms up to a desired fiery red color upon exposure of the packaged meat product to oxygen.
In accordance with one aspect of the invention, a plastic overwrapped packing tray is provided for receiving a cut of meat. In use, the overwrapped tray is received within a barrier outer bag which is first evacuated of normal atmosphere and is then flushed with a preservation-enhancing gas, after which it is then sealed. The overwrapped tray is "ventilated" with strategically placed perforations which allow the preservation-enhancing gas to penetrate all enclosed regions of the ventilated overwrapped tray without clogging due to run off juices from the meat or shifting of the meat inside the tray during transport. In this way, the preservation-enhancing gas is effectively absorbed by the packaged meat product.
Once the packaged meat product arrives at the retailer, the individually overwrapped trays are removed from their barrier outer bags to allow oxygen to enter through the perforations of the ventilated overwrapped tray. The oxygen contact with the meat causes it to bloom up so that the pigmentation of the meat changes to a desired bright red color.
In accordance with an advantageous aspect of the invention, the placement of the perforations in the ventilated overwrapped tray are not readily visible to the casual observer. Also, the top web of plastic wrap which overlies the meat product is not pierced so that the retailer does not need to worry about lining up the ventilated overwrapped trays in the retail display case in any particular way so that the product does not dry out or look as though it has been tampered with.
Also, since the top web of the ventilated overwrapped tray is not pierced, the workers at the meat packing plant do not have to be conscious of leaving a void space beneath the top web so that the meat product does not inhibit the vacuum and gas flushing steps.
Methods and apparatus which incorporate the features described above and which are effective to function as described above constitute specific objects of this invention.
Other and further objects of the present invention will be apparent from the following description and claims and are illustrated in the accompanying drawings, which by way of illustration, show preferred embodiments of the present invention and the principles thereof and what are now considered to be the best modes contemplated for applying these principles. Other embodiments of the invention embodying the same or equivalent principles may be used and structural changes may be made as desired by those skilled in the art without departing from the present invention and the purview of the appended claims.
FIG. 1 is an isometric perspective view of a ventilated overwrapped packing tray in accordance with the present invention.
FIG. 2 is a side elevation view of a ventilated overwrapped packing tray in accordance with another embodiment of the present invention.
FIG. 3 is cross-section view of the ventilated overwrapped packing tray taken along the line and in the direction of arrows 3--3 of FIG. 1.
FIG. 4 is an enlarged fragmentary view of a corner region of the ventilated overwrapped packing tray shown encircled by arrows 4--4 of FIG. 3.
FIG. 5 is an isometric perspective view showing multiple units of ventilated overwrapped packing trays arranged in stacked fashion within a sealed outer barrier bag.
FIG. 6 is a cross-section view taken along the line and in the direction of arrows 6--6 of FIG. 5.
FIG. 7 is a block diagram illustrating the steps of the packaging methodology of the present invention.
An improved fresh meat packaging constructed in accordance with one embodiment of the present invention is designated generally by reference numeral 10 in FIG. 1.
The packaging 10 includes a packing tray 12 which is sized for receiving a piece of fresh meat of predetermined cut (not shown). The tray 12 is preferably made from a material which is impermeable to or does not retain residual oxygen. Preferred materials of construction for the tray 12 would include, but not be limited to, sturdy thermo-formable plastics such as polyvinyl and polystyrene.
The tray 12 includes side and end walls which are preferably flared upwardly and outwardly. An outwardly protruding continuous perimeter lip 14 is formed along the side and end walls of the tray 12. The tray 12 is provided with perforations, preferably in the form of a plurality of holes 16 that are disposed, spaced art, in upper portions of the side and end walls of the tray. As is seen in the embodiment of FIG. 1, four holes 16 are provided in the tray 12, one hole for each of the four corners of the tray 12.
The placement of the holes 16 is selected to be sufficiently high along the walls to permit gas exchange through the walls of the tray without the possibility of clogging due to run off juices from the meat or shifting of the meat within the tray 12. To this end, one design scheme that may be employed for the formation and location of the holes 16 is shown in FIGS. 3 and 4. In this example, the corners regions of the tray 12 are formed with an upper recessed step portion in which the holes 16 are punched or otherwise formed.
FIG. 2 shows a side elevation view of an embodiment similar to that shown in FIG. 1, except that the perforations in the tray 12 of FIG. 2 are in the form of several holes 16' disposed at spaced intervals and just under the perimeter lip 14 along each of the four walls of the tray 12.
In both of the embodiments shown in FIGS. 1 and 2, the tray 12 is overwrapped with a web of clear non-barrier film or plastic wrapping material 18. The plastic wrapping material 18, in combination with the outwardly protruding perimeter lip 14 of the tray 12, define two enclosed regions, including: a first enclosed region 20 formed by the enclosure of the hollow interior of the tray 12 by the overlying top web portion 18a of the plastic wrapping material 18 (see eg. FIG. 1); and a second generally annular-shaped enclosed region 22 formed by the outer perimeter overwrap portion 18b of the plastic wrapping material which extends from the outwardly projected perimeter lip 14 to the bottom of the tray 12 (see eg. FIG. 2).
A number of perforations, preferably in the form of vertical slits 24, are provided in the perimeter overwrap portion 18b of the plastic wrapping material 18. The slits 24, in combination with the holes 16, 16' in the tray 12, allow for gas communication between the first and second enclosed regions 20 and 22, respectively, and the outside ambient atmosphere. The provision of the holes in the trays and the slits in the film material provide an overwrapped tray or packaging that is said to be "ventilated".
Referring now to the block diagram of FIG. 7, the method steps involved in packaging fresh meat using the ventilated overwrapped tray of the present invention will now be described. The packaging method of the present invention is directed to packaging the fresh meat product in a substantially pure carbon dioxide environment, wherein the meat is allowed to age for a sufficient minimum length of time so that formation of lactic acid bacteria in the meat is allowed to flourish. As has been noted in the scientific literature, the high concentration of lactobacillus (lactic acid bacteria) in meat is believed to reverse brown pigment change in the meat and also is believed to contribute to a fiery red bloom of the meat. Lactobacteria do grow in a substantially pure CO2 environment, even at temperatures as low as 29° F. and the enzymes secreted bring on an enhanced red color over time. We have also found that the desired aging period necessary to achieve a desired bright red bloom to be in the range of anywhere from a minimum of 4-5 days to about two weeks. The aging period selected depends on the color sensitivity of the cut portion of the meat. For example, shoulder cuts are more color sensitive than tender rib cuts and thus require more aging time to ensure a desired fiery red bloom.
In accordance with the packaging method of the present invention, the meat product is prepared into the selected cuts at step 30. The cuts are then placed within the trays 12 at step 32. Preferably, the trays 12 have already been perforated to include the holes 16 or 16' prior to step 32. The trays 12 are then overwrapped with the clear film or plastic wrapping material 18 at step 34. At step 36, the overwrap portions 18b of the plastic wrapping material 18 are perforated to form the slits 24.
Referring now to FIGS. 5-6, a number of the individual packagings or ventilated overwrapped trays 10 are placed in stacked fashion within an outer barrier bag 26. The outer barrier bag is composed of a material which is essentially impervious to oxygen. The outer barrier bag 26 is evacuated of normal atmosphere at step 40 and is then flushed with a preservation-enhancing gas comprising substantially pure carbon dioxide at step 42. The outer barrier bag 26 is then sealed.
The slits 24 in combination with the holes 16 or 16' ensure that residual oxygen is removed from the first and second enclosed regions 20 and 22, respectively, of the ventilated overwrapped trays 10 during the evacuation or vacuum step 40. Also, the slits 24 and holes 16 or 16' ensure that carbon dioxide gas is allowed to effectively contact the packaged meat product so that it may be absorbed thereby in order to preserve and age the meat product.
Platter paper (not shown) or like buffering means may be placed between successive ones of the stacked ventilated overwrapped trays 10 and also between the upper disposed ventilated overwrapped trays 10 and the inner surface of the outer barrier bag 26. When used in this fashion, the platter paper advantageously protects against unsightly tears or punctures in the plastic wrapping material of the ventilated overwrapped trays 10 and also protects against punctures in the barrier outer bag which can sometimes result from the abrading action of protruding bones in the packaged meat products during handling and transport.
As an additional measure to ensure against the presence of residual oxygen from prematurely spoiling the packaged meat products, desiccants or oxygen scavengers may be placed in the outer barrier bag prior to sealing.
Also, soaker pads may be placed within the trays 10 prior to placing the meat therein, in order to absorb the excess run off juices from the meat which may occur during periods of prolonged storage.
We have consistently found that measurements of the oxygen content within the outer barrier bag 26 just after sealing to be very low, typically failing within a range of between 30-50 ppm. Also, immediately after sealing the outer barrier bag 26, measurements of the oxygen content within the first enclosed region of the ventilated overwrapped tray (ie., the air space immediately surrounding the packaged meat product) are consistently found to be under 250 ppm. After a period of two to three minutes from the time that the barrier outer bag is sealed, the oxygen levels in both the greater volume of the outer barrier bag 26 and inside the ventilated overwrapped trays 10 stabilizes to a maximum equilibrium of about 250 ppm, after which the oxygen levels drop off significantly upon absorption by the meat.
The internal volume of the outer barrier bag 26 is preferably large enough to ensure an ample supply of carbon dioxide gas for preserving the packaged meat products without the outer barrier bag 26 being sucked inwardly any appreciable amount which could cause physical damage to the appearance of the ventilated overwrapped trays 10 contained therein. In other words, a sufficient additional volume of the carbon dioxide gas is provided within the surrounding interior volume of the barrier outer bag 26 so that the packaging does not distort or implode as the meat absorbs the carbon dioxide gas.
We have found that meat products packaged in accordance with the above described method to have a shelf life of up to ninety days and still bloom up to a desired fiery red color when removed from the outer barrier bag.
While we have illustrated and described the preferred embodiments of our invention, it is to be understood that these are capable of variation and modification, and we therefore do not wish to be limited to the precise details set forth, but desire to avail ourselves of such changes and alterations as fall within the purview of the following claims.
|Cited Patent||Filing date||Publication date||Applicant||Title|
|US2859122 *||Oct 6, 1955||Nov 4, 1958||American Cyanamid Co||Meat package|
|US3074798 *||Mar 25, 1959||Jan 22, 1963||Palmer Charles E||Method of packaging meat|
|US3442433 *||Aug 14, 1967||May 6, 1969||Crescenzo R Lombardi||Food container|
|US3648428 *||Feb 20, 1968||Mar 14, 1972||Dow Chemical Co||Film-to-film skin packaging|
|US4058953 *||Jul 26, 1976||Nov 22, 1977||W. R. Grace & Co.||Gas flushing or filling packaging machine|
|US4548824 *||May 2, 1983||Oct 22, 1985||Pakor, Inc.||Package for storing perishable products in a reduced air atmosphere|
|US4683139 *||Dec 9, 1985||Jul 28, 1987||Wilson Foods Corporation||Process for prepacking fresh meat|
|US4685274 *||Jul 12, 1984||Aug 11, 1987||Garwood Ltd.||Packaging foodstuffs|
|US4702377 *||Nov 19, 1985||Oct 27, 1987||Lin Tec Verpackungstechnik Gmbh||Tray for receiving foodstuffs and a process and apparatus for producing it|
|US4801347 *||Aug 25, 1986||Jan 31, 1989||Garwood Limited||Method of producing a packaging tray|
|US4812320 *||Apr 28, 1988||Mar 14, 1989||Geo. A. Hormel & Co.||Process for vacuum packaging fresh meat products|
|US4833862 *||Nov 10, 1983||May 30, 1989||W. R. Grace & Co. - Conn.||Method and apparatus for vacuum packaging and package obtained thereby|
|US4840271 *||Nov 7, 1986||Jun 20, 1989||Garwood, Ltd.||Improved thermoplastic skin packing means|
|US4919955 *||Jun 27, 1988||Apr 24, 1990||Mitchell Jerry L||Method for packaging perishable products|
|US4939322 *||Mar 21, 1989||Jul 3, 1990||Hitachi, Ltd.||Puffer type circuit breaker|
|US4987725 *||Mar 9, 1989||Jan 29, 1991||Nomix Manufacturing Company Limited||Method of manufacturing and filling container|
|US5025611 *||Mar 28, 1990||Jun 25, 1991||Garwood Ltd.||Thermoplastic skin packing means|
|US5103618 *||Feb 28, 1990||Apr 14, 1992||Seawell Corporation N.V.||Packaging|
|US5115624 *||Mar 28, 1990||May 26, 1992||Seawell Corporation N.V.||Thermoplastic skin packing means|
|US5129512 *||Jul 3, 1990||Jul 14, 1992||Seawell North America, Inc.||Packaging|
|US5155974 *||Mar 27, 1990||Oct 20, 1992||Seawell North America, Inc.||Food packaging with gas between tensioned film & lid|
|US5226531 *||Apr 27, 1992||Jul 13, 1993||Seawell North America Inc.||Food packaging with gas between tensioned film and lid|
|US5323590 *||Jun 24, 1993||Jun 28, 1994||Seawell North America, Inc.||Method of producing food packaging with gas between tensioned film and lid|
|Citing Patent||Filing date||Publication date||Applicant||Title|
|US5811142||Dec 13, 1996||Sep 22, 1998||Tenneo Packaging||Modified atmosphere package for cut of raw meat|
|US5928560||May 14, 1997||Jul 27, 1999||Tenneco Packaging Inc.||Oxygen scavenger accelerator|
|US5948457||Jun 9, 1998||Sep 7, 1999||Tenneco Packaging Inc.||Modified atmosphere package|
|US5989613 *||Jan 13, 1997||Nov 23, 1999||Freshpak, Inc.||Gas packaging method for perishable food products|
|US6054153||Apr 3, 1998||Apr 25, 2000||Tenneco Packaging Inc.||Modified atmosphere package with accelerated reduction of oxygen level in meat compartment|
|US6112890 *||Jun 29, 1999||Sep 5, 2000||Tres Fresh. Llc||Packaging system for preserving perishable items|
|US6132781||Dec 17, 1999||Oct 17, 2000||Pactiv Corporation||Modified atmosphere package with accelerated reduction of oxygen level in meat compartment|
|US6183790||Aug 27, 1999||Feb 6, 2001||Pactiv Corporation||Modified atmosphere package|
|US6213294 *||Mar 6, 2000||Apr 10, 2001||Tres Fresh Llc||Packaging system for preserving perishable items|
|US6221411||Sep 11, 1998||Apr 24, 2001||Jescorp, Inc.||Meat packaging apparatus and method|
|US6231905||Oct 8, 1998||May 15, 2001||Delduca Gary R.||System and method of making a modified atmosphere package comprising an activated oxygen scavenger for packaging meat|
|US6269945 *||Jul 3, 2000||Aug 7, 2001||Tres Fresh Llc||Packaging system for preserving perishable items|
|US6269946 *||Oct 7, 2000||Aug 7, 2001||Tres Fresh Llc||Packaging system for preserving perishable items|
|US6302324||Aug 25, 1999||Oct 16, 2001||Freshpak Development Llc||Tray-type receptacle for use in a packaging method for perishable food products|
|US6315921||Jul 2, 1999||Nov 13, 2001||Pactiv Corporation||Oxygen scavenger accelerator|
|US6321509||Jun 11, 1999||Nov 27, 2001||Pactiv Corporation||Method and apparatus for inserting an oxygen scavenger into a modified atmosphere package|
|US6395195||Jan 10, 2000||May 28, 2002||Pactiv Corporation||Oxygen scavenger accelerator|
|US6430467||Jul 12, 2000||Aug 6, 2002||Rock-Tenn Company||Processes for packaging perishable and other products|
|US6481185||Oct 27, 2000||Nov 19, 2002||Raymond G. Buchko||System for modifying the atmosphere within the interior of a package|
|US6494023||Aug 10, 2001||Dec 17, 2002||Pactiv Corporation||Apparatus for inserting an oxygen scavenger into a modified atmosphere package|
|US6508955||Nov 12, 1999||Jan 21, 2003||Pactiv Corporation||Oxygen scavenger accelerator|
|US6520323||Jul 16, 2001||Feb 18, 2003||Tres Fresh, Llc||Packaging system for extending the shelf life of food|
|US6527121||Mar 23, 2000||Mar 4, 2003||Flynn Produce Ltd.||Display packaging for fruits or vegetables|
|US6671578||Jun 28, 2002||Dec 30, 2003||Rock-Tenn Company||Structures and processes for packaging perishable and other products|
|US6695138 *||Nov 20, 2002||Feb 24, 2004||Commodaic Machine Co. Inc.||Food package with integral juice absorbing bottom|
|US6877601 *||Oct 24, 2002||Apr 12, 2005||Tres Fresh L.L.C.||Packaging system for extending the shelf life of moisture-containing foods|
|US7205016 *||Mar 7, 2003||Apr 17, 2007||Safefresh Technologies, Llc||Packages and methods for processing food products|
|US7340995||Aug 16, 2004||Mar 11, 2008||Chiang Chia C||Fruit ripening display|
|US7851730||Oct 2, 2006||Dec 14, 2010||Kraft Foods Global Brands Llc||Apparatus for microwave cooking of a food product|
|US7867531||Apr 28, 2006||Jan 11, 2011||Curwood, Inc.||Myoglobin blooming agent containing shrink films, packages and methods for packaging|
|US8029893||Jun 12, 2006||Oct 4, 2011||Curwood, Inc.||Myoglobin blooming agent, films, packages and methods for packaging|
|US8053047||Apr 4, 2005||Nov 8, 2011||Curwood, Inc.||Packaging method that causes and maintains the preferred red color of fresh meat|
|US8057832||Sep 13, 2006||Nov 15, 2011||Kraft Foods Global Brands Llc||Microwavable food products|
|US8092848||Sep 3, 2009||Jan 10, 2012||Landec Corporation||Packaging of respiring biological materials|
|US8110232||May 15, 2001||Feb 7, 2012||Apio, Inc.||Packaging of bananas|
|US8110259||May 17, 2006||Feb 7, 2012||Curwood, Inc.||Packaging articles, films and methods that promote or preserve the desirable color of meat|
|US8167166||Nov 21, 2008||May 1, 2012||Peninsula Packaging, Llc||Container|
|US8354131||Nov 5, 2008||Jan 15, 2013||Kraft Foods Global Brands Llc||Microwavable food products|
|US8470417||Sep 20, 2006||Jun 25, 2013||Curwood, Inc.||Packaging inserts with myoglobin blooming agents, packages and methods for packaging|
|US8530012||Dec 28, 2011||Sep 10, 2013||Curwood, Inc.||Packaging articles, films and methods that promote or preserve the desirable color of meat|
|US8545950||Oct 20, 2006||Oct 1, 2013||Curwood, Inc.||Method for distributing a myoglobin-containing food product|
|US8623479||Dec 28, 2011||Jan 7, 2014||Curwood, Inc.||Packaging articles, films and methods that promote or preserve the desirable color of meat|
|US8668969||Jun 9, 2010||Mar 11, 2014||Curwood, Inc.||Myoglobin blooming agent containing shrink films, packages and methods for packaging|
|US8709595||Aug 15, 2011||Apr 29, 2014||Curwood, Inc.||Myoglobin blooming agents, films, packages and methods for packaging|
|US8741402||Aug 18, 2006||Jun 3, 2014||Curwood, Inc.||Webs with synergists that promote or preserve the desirable color of meat|
|US8802204||Apr 18, 2013||Aug 12, 2014||Curwood, Inc.||Packaging inserts with myoglobin blooming agents, packages and methods of packaging|
|US9204666||Sep 30, 2013||Dec 8, 2015||Kureha Corporation||Food packaging method|
|US20020054943 *||Dec 28, 2001||May 9, 2002||Flynn Emmett M.||Display packaging for fruits or vegetables|
|US20020090425 *||May 15, 2001||Jul 11, 2002||Raymond Clarke||Packaging of bananas|
|US20030003205 *||Jun 7, 2002||Jan 2, 2003||Costello Anthony William||Fresh meat package|
|US20030035868 *||Aug 12, 2002||Feb 20, 2003||Packaging Specialties, Inc.||Method for producing food product packages with modified environment packaging|
|US20030054073 *||Jul 3, 2002||Mar 20, 2003||Delduca Gary R.||Modified atmosphere packages and methods for making the same|
|US20030088760 *||Oct 24, 2002||May 8, 2003||Chowdhury Muntaquim F.||Method and apparatus for maintaining processor ordering|
|US20030108643 *||Oct 24, 2002||Jun 12, 2003||Walter Hornsby||System and method for packaging meat products in low oxygen environment|
|US20030170352 *||Mar 8, 2002||Sep 11, 2003||Owen Brian L.||Fresh meat packaging system|
|US20030185948 *||Mar 7, 2003||Oct 2, 2003||Garwood Anthony J.M.||Packages and methods for processing food products|
|US20030207000 *||Apr 25, 2003||Nov 6, 2003||Merriman Marcus C.||Modified atmosphere packages and methods for making the same|
|US20040047952 *||Apr 25, 2003||Mar 11, 2004||Merriman Marcus C.||Modified atmosphere packages and methods for making the same|
|US20050023179 *||Jul 2, 2004||Feb 3, 2005||Albritton Charles Wade||Fragile-product cage for vacuum packaging appliances|
|US20050056158 *||Aug 16, 2004||Mar 17, 2005||Chiang Chia C.||Improved Fruit Ripening Display|
|US20050058754 *||Oct 21, 2004||Mar 17, 2005||Delduca Gary R.||Modified atmospheric package|
|US20050074531 *||Aug 8, 2003||Apr 7, 2005||Patterson Miles Roylance||Gas control packaging|
|US20050153028 *||Oct 21, 2004||Jul 14, 2005||Delduca Gary R.||Modified atmospheric package|
|US20060147588 *||Jul 5, 2005||Jul 6, 2006||Case Ready Solutions Llc||Products, methods and apparatus for fresh meat processing and packaging|
|US20070014953 *||Aug 18, 2006||Jan 18, 2007||Curwood, Inc.||Webs with synergists that promote or preserve the desirable color of meat|
|US20070020362 *||Feb 27, 2006||Jan 25, 2007||D Amelio Vince||Structures and processes for packaging perishable and other products|
|US20070104901 *||Oct 20, 2006||May 10, 2007||Siegel Dan G||Method for distributing a myoglobin-containing food product|
|US20080017655 *||Jul 19, 2006||Jan 24, 2008||Martel Shelly A||Food container assembly|
|US20080063755 *||Sep 13, 2006||Mar 13, 2008||Renee Gan||Baked Microwavable Frozen Bread and Bakery Products|
|US20080063758 *||Sep 13, 2006||Mar 13, 2008||Christine Louise Kwiat||Microwavable Food Products|
|US20080063759 *||Sep 13, 2006||Mar 13, 2008||Raymond Megan N||Packaging Method for Storage and Microwave Heating of Food Products|
|US20080063760 *||Sep 13, 2006||Mar 13, 2008||Raymond Megan N||Packaging System for Storage and Microwave Heating of Food Products|
|US20080099474 *||Oct 2, 2006||May 1, 2008||Gary Herbert Carmichael||Apparatus for Microwave Cooking of a Food Product|
|US20080289513 *||Mar 11, 2008||Nov 27, 2008||Chiang Chia C||Fruit Ripening Display|
|US20080307755 *||Jan 20, 2005||Dec 18, 2008||Stelliferi & Itavex S.P.A.||Process for Good Packaging, Namely Food Stuffs, Packagings, and Kits for Their Realization|
|US20090134180 *||Nov 21, 2008||May 28, 2009||Peninsula Packaging, Llc||Container|
|US20090152158 *||Dec 18, 2008||Jun 18, 2009||Peninsula Packaging, Llc||Carrier tray|
|US20090155419 *||Nov 5, 2008||Jun 18, 2009||Renee Gan||Microwavable Food Products|
|US20090155426 *||Nov 5, 2008||Jun 18, 2009||Renee Gan||Baked Microwavable Frozen Bread and Bakery Products|
|US20100104701 *||Feb 20, 2008||Apr 29, 2010||Seiichi Ibe||Tightly-fitting food package and food packaging method|
|US20100255162 *||Apr 6, 2009||Oct 7, 2010||Cryovac, Inc.||Packaging with on-demand oxygen generation|
|USD730726||Nov 27, 2013||Jun 2, 2015||Peninsula Packaging, Llc||Container|
|USD738205||Apr 8, 2014||Sep 8, 2015||Peninsula Packaging, Llc||Container|
|USD741705||Feb 3, 2015||Oct 27, 2015||Peninsula Packaging Company, Llc||Container|
|USD741706||Feb 3, 2015||Oct 27, 2015||Peninsula Packaging Company, Llc||Container|
|USD741707||Feb 3, 2015||Oct 27, 2015||Peninsula Packaging Company, Llc||Container|
|USD742218||Mar 20, 2014||Nov 3, 2015||Peninsula Packaging Company, Llc||Container|
|USD743784||Jun 11, 2014||Nov 24, 2015||Peninsula Packaging Company, Llc||Container|
|USD746131||Feb 3, 2015||Dec 29, 2015||Peninsula Packaging Company, Llc||Container|
|USD746675||Feb 3, 2015||Jan 5, 2016||Peninsula Packaging Company, Llc||Container|
|USD747962||Feb 3, 2015||Jan 26, 2016||Peninsula Packaging Company, Llc||Container|
|USD759478||Jun 4, 2014||Jun 21, 2016||Peninsula Packaging, Llc||Container|
|USD770273||Jun 29, 2015||Nov 1, 2016||Peninsula Packaging, Llc||Container|
|EP0985608A1 *||Aug 12, 1998||Mar 15, 2000||Omni-Pac Ekco GmbH Verpackungsmittel||Process for packaging perishable goods under modified atmosphere|
|EP2014202A1||Aug 16, 2004||Jan 14, 2009||Chia C. Chiang||Fruit ripening display|
|EP2285706B1 *||Apr 30, 2009||Nov 19, 2014||Cryovac, Inc.||Method for vacuum skin packaging a product arranged in a tray|
|EP2454953A3 *||Jun 29, 2011||Aug 6, 2014||Paper-Pak Industries||Method for reducing headspace and modifying atmosphere in a food package|
|EP2735525A1 *||Apr 30, 2009||May 28, 2014||Cryovac, Inc.||Vacuum skin package|
|WO2000026113A1 *||Oct 18, 1999||May 11, 2000||Edward Armando Colombo||Packaging system for preserving perishable items|
|WO2001034469A2 *||Nov 8, 2000||May 17, 2001||Colombo Edward A||Packaging system for preserving perishable items|
|WO2001034469A3 *||Nov 8, 2000||Sep 27, 2001||Edward A Colombo||Packaging system for preserving perishable items|
|WO2001066436A1 *||Mar 5, 2001||Sep 13, 2001||Tres Fresh Llc||Improved packaging system for preserving perishable items|
|WO2002030788A1 *||Oct 5, 2001||Apr 18, 2002||Tres Fresh Llc||Packaging system for preserving perishable items|
|WO2003008295A1 *||Jul 15, 2002||Jan 30, 2003||Tres Fresh, Llc||Packaging system for extending the shelf life of food|
|WO2003043447A1 *||Nov 19, 2002||May 30, 2003||Landec Corporation||Packaging of respiring biological materials|
|WO2003076299A1||Mar 5, 2003||Sep 18, 2003||Excel Corporation||Fresh meat packaging system|
|WO2005097486A1||Apr 4, 2005||Oct 20, 2005||Curwood, Inc.||Improved packaging method that causes and maintains the preferred red color of fresh meat|
|WO2014035439A1 *||Sep 10, 2012||Mar 6, 2014||Global Fresh Foods||Packages and methods for storing and transporting perishable foods|
|WO2016193006A1 *||May 19, 2016||Dec 8, 2016||Cryovac, Inc.||Apparatus and process for packaging a product|
|U.S. Classification||426/129, 426/410, 426/315, 426/396, 426/118, 426/395, 426/106, 426/108|
|International Classification||A23B4/00, B65D81/26, B65D77/00, A23B4/16, B65D81/20, B65B25/06, A23B4/06|
|Cooperative Classification||B65D81/263, B65D81/2069, B65B25/067, B65D77/003|
|European Classification||B65D81/26D, B65D81/20F, B65D77/00B, B65B25/06D1|
|Jun 30, 2000||AS||Assignment|
Owner name: TRANSHUMANCE HOLDING COMPANY, INC., CALIFORNIA
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:TRANSHUMANCE, DBA SUPERIOD PACKING CO.;REEL/FRAME:010942/0265
Effective date: 20000628
|Jul 18, 2000||AS||Assignment|
Owner name: JOHN HANCOCK LIFE INSURANCE COMPANY, MASSACHUSETTS
Free format text: SECURITY INTEREST;ASSIGNOR:TRANSHUMANCE HOLDING COMPANY, INC.;REEL/FRAME:010804/0655
Effective date: 20000615
|Jul 27, 2000||AS||Assignment|
Owner name: JOHN HANCOCK LIFE INSURANCE COMPANY ACTING IN ITS
Free format text: INDICATION OF AGENT S STATUS OF THE RECEIVING PARTY FOR PREVIOUS ASSIGNMENT RECORDATION, REEL/FRAME;ASSIGNOR:TRANSHUMANCE HOLDING COMPANY, INC.;REEL/FRAME:011007/0044
Effective date: 20000615
|Oct 16, 2000||AS||Assignment|
Owner name: TRANSHUMANCE HOLDING COMPANY, INC., CALIFORNIA
Free format text: CORRECTIVE ASSIGNMENT TO CORRECT THE ASSIGNORS NAME PREVIOUSLY RECORDED AT REEL 010942 FRAME 0265;ASSIGNOR:TRANSHUMANCE, DBA SUPERIOR PACKING CO.;REEL/FRAME:011195/0258
Effective date: 20000628
|Apr 23, 2001||FPAY||Fee payment|
Year of fee payment: 4
|Jul 25, 2005||FPAY||Fee payment|
Year of fee payment: 8
|Aug 3, 2009||REMI||Maintenance fee reminder mailed|
|Jan 27, 2010||LAPS||Lapse for failure to pay maintenance fees|
|Mar 16, 2010||FP||Expired due to failure to pay maintenance fee|
Effective date: 20100127